Pot Roast 🍖🥕
A classic, hearty dish where a tough cut of beef is slowly cooked with vegetables and broth until tender and flavorful. Perfect for comfort-food dinners!
🧾 Ingredients (Serves 4–6)
- 3–4 lb beef chuck roast
- Salt & pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 carrots, peeled and cut into chunks
- 3–4 potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1–2 tsp dried thyme or 2–3 sprigs fresh
- 1–2 bay leaves
👩🍳 Instructions
1. Sear the roast (optional but flavorful)
- Heat oil in a large pot or Dutch oven over medium-high heat
- Season roast with salt and pepper
- Brown on all sides, 3–4 minutes per side
- Remove and set aside
2. Sauté aromatics
- Cook onion and garlic in the same pot until softened
3. Combine ingredients
- Return roast to the pot
- Add carrots, potatoes, broth, thyme, and bay leaves
- Bring to a simmer
4. Cook slowly
- Oven: 325°F (160°C) for 3–4 hours covered
- Stovetop: Low simmer, 3–4 hours covered
- Slow cooker: Low for 8–10 hours, or high 4–6 hours
- Roast is done when meat is tender and easily shredded
5. Optional gravy
- Remove meat and vegetables
- Thicken cooking liquid with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
🌟 Tips
- Browning meat first adds depth of flavor
- Cut vegetables uniformly for even cooking
- Use bone-in chuck roast for richer flavor
If you want, I can give a “dump-and-go” slow cooker pot roast recipe that requires almost no prep and is foolproof 😋
Do you want me to do that?
